Levain De Pastry

The deal

3-hour workshop outline

Understanding different categories of food business and the trend in Malaysia

Government guidelines involved in the food business

Understanding the equipment and machineries involved in the food and beverage industry

Business know-how

Introduction to various standing operating procedure (SOP) involved in the food industry

Cost Calculation VS Business Investment

Introduction to design and renovation

Introduction to financial and leasing facilities

Introduction to the Halal food business

Class schedule

Aug 19, 2016 (Fri): 11am – 1pm

Sep 16, 2016 (Fri): 11am – 1pm

Levain de Pastry

Chef Eric Wong straddles up to 28 years of experience in the art of pastry making and even more in the food and beverage industry, having worked as a consultant for facilities and training centres along with innovating staple favourites like bread, pau, and doughnuts. He works in tandem with Chef Peter Hwan and master roaster J.Katosan, whose career began as a executive chef in renowned kitchens including Cafe Pamelia, Premier hotel, Komugi bakery, and more where he demonstrates his culinary crafts in French, Italian, and Japanese cuisines. Offering accessible pastry and baking courses for the layman, Levain de Pastry is led by experienced chefs and a trained team that employs the use of natural or organic ingredients sans preservatives. Whenever possible, they also use sourdough for doughy creations to ensure a final product that has developed a natural taste. A bakery supplies shop stocked with frozen dough and ready-bake products offers cooking cheats for those wanting quick solutions to promises of homemade dinners. Housed in a uniquely decorated and self-built three-storey semi-detached bungalow, Levain de Pastry’s new base is next to Bukit Jalil and OUG, and aims to provide a warm, cosy, and peaceful learning ground for customers amidst natural greenery of plants and a resort-style ambience.

Company

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